Category Archives: Pork

Enchiladas – Two Ways

Recently, I had a craving for enchiladas, so I started looking for recipes for fillings, sauce, etc. I came across a blog (RecipeTinEats) that had a recipe for pork carnitas, which I then modified a bit (see my modified recipe here) and pork carnitas enchiladas. Around the same time, some good friends of ours had a baby (and the wife is vegan), and we wanted to visit and bring dinner over. So – I thought – I could make an enchilada sauce that would work with either meat or vegan fillings (inspired by veganinsanity blog), and then I could make both! So, I used one of Rick Bayless’s recipes for inspiration, and I made an enchilada sauce that I was happy with (as a test batch), then doubled the recipe so that I could make both the pork carnitas enchiladas AND the vegan enchiladas!

Enchilada Sauce
Adapted from Rick Bayless
Makes enough for 1 recipe enchiladas (8 servings)

8 dried guajillo chiles
1 1/2 cups fire-roasted diced tomatoes
4 garlic cloves
1 tsp sunflower oil
1 cup reduced sodium vegetable broth
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

1. Toast the chile pieces a few at a time in a dry heavy skillet or on a griddle heated over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 20 seconds per side.

2. In a bowl, rehydrate the chiles for 20 minutes in boiling water to cover; place a small plate on the top to keep the chiles submerged. Use a pair of tongs to transfer the rehydrated chiles to a blender. Measure 1 cup of water (from the chiles), and set aside. Add the tomatoes and garlic and process to a smooth puree. Press through a medium mesh sieve into a bowl.

3. Heat 1 teaspoon of the oil in a medium (4 to 5 quart) pot or Dutch oven or a large (12 inch) deep skillet over medium high heat. When hot, add the chile puree, chile water, and spices and stir nearly constantly until reduced to the consistency of tomato paste, about 7 minutes. Add the broth, partially cover and simmer over medium-low heat for 20 minutes. Season with sugar and salt.

Nutritional info (sauce only, per serving):
Calories: 37.3
Total Fat: 0.6 g
Saturated Fat: 0.1 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 286.9 mg
Potassium: 101.0 mg
Total Carbohydrate: 6.1 g
Dietary Fiber: 0.7 g
Sugars: 2.5 g
Protein: 1.1 g

Black Bean Enchiladas (Vegan)
A Karen original recipe inspired by vegan enchiladas by veganinsanity blog and enchilada sauce by Rick Bayless
Serves 8

1 1/2 tsp olive oil
1 small red onion, diced
1 small zucchini, diced
1 red bell pepper, diced
1/2 cup corn kernels (fresh or frozen)
6 oz chopped cactus (nopalitos)
1 tsp cumin
1/4 tsp chipotle chili powder
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups cooked black beans
1/4 cup chopped cilantro
8 medium flour tortillas
1 cup vegan mexican “cheese” (I used Go Veggie Mexican shreds)

1. Preheat oven to 350F.

2. Heat olive oil in a pan over high heat. Add the onion, pepper, zucchini, cactus, and corn. Add salt, pepper, and spices. Saute until onion is beginning to soften. Stir in the black beans and cilantro.

3. Distribute filling into each tortilla and roll up and place in the baking dish.

4. Pour over the enchilada sauce, and sprinkle with cheese. Bake for 20-25 minutes until the cheese is melted (or appears soft).

Nutritional info (per enchilada, with sauce):
Calories: 274.7
Total Fat: 8.8 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 1.6 g
Monounsaturated Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 808.9 mg
Potassium: 363.5 mg
Total Carbohydrate: 40.3 g
Dietary Fiber: 6.5 g
Sugars: 5.0 g
Protein: 7.9 g

Pork Carnitas Enchiladas
A Karen original recipe inspired by pork carnitas from Recipe Tin Eats blog and enchilada sauce by Rick Bayless
Serves 8

8 oz cooked pork carnitas
6 oz chopped cactus (nopalitos – see photo above in vegan enchilada recipe)
1 tsp sunflower oil
1 1/2 cups cooked black beans
8 medium flour tortillas
1 cup shredded reduced-fat Mexican-style cheese

1. Preheat oven to 350F.

2. Heat 1 tsp oil in a pan over high heat. Add the cactus and pork carnitas and cook until the bottom of the pork is nicely browned about 10 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl.

3. Add the carnitas, black beans, and 1/4 cup cheese into a bowl and mix to combine. Spread 1/2 cup of enchilada sauce on the bottom of a 13×9 glass baking dish. Distribute filling evenly into each tortilla and roll up and place in the baking dish.

4. Pour over the remaining enchilada sauce, and sprinkle with remaining cheese. Bake for 20-25 minutes until the cheese is bubbling and golden.

Nutritional info (per enchilada, with sauce):
Calories: 298.7
Total Fat: 9.0 g
Saturated Fat: 4.3 g
Polyunsaturated Fat: 0.8 g
Monounsaturated Fat: 0.4 g
Cholesterol: 28.3 mg
Sodium: 803.8 mg
Potassium: 414.3 mg
Total Carbohydrate: 33.3 g
Dietary Fiber: 5.1 g
Sugars: 4.1 g
Protein: 19.2 g


Pork Carnitas

I love to find new recipes for pork, since it is so versatile for so many things. I wanted to make some pork carnitas so that I could use the meat for tacos, enchiladas, etc. So, I started searching online, and I came across a recipe that seemed like the perfect fit on Recipe Tin Eats. I modified it slightly (used a leaner cut of pork, and doubled the seasonings – see here for the original recipe), and it was fantastic! The meat is great on its own with rice, used in a taco, or used in enchiladas!  This is probably not the most authentic recipe, but we love it. Enjoy!

Pork Carnitas
Slightly adapted from Recipe Tin Eats blog
Makes 24 oz shredded pork

2 lb pork loin, trimmed
1 Tbsp oregano
2 tsp ground cumin
2 tsp ground coriander
1/2 Tbsp olive oil
1 red onion, coarsely chopped
1 jalapeno, chopped
2 tsp kosher salt
1/2 tsp black pepper
4 cloves garlic, minced
3 fl oz  fresh orange juice

1. Mix oregano, cumin, coriander, and olive oil in a small bowl. Rub over pork loin.

2. Place pork in a slow cooker. Top with remaining ingredients.

3. Cook on low for 6-8 hours.

4. Shred after pork is cooked.

Nutritional info (per oz cooked):
Calories: 51.2
Total Fat: 1.2 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.2 g
Cholesterol: 20.8 mg
Sodium: 163.2 mg
Potassium: 198.8 mg
Total Carbohydrate: 1.0 g
Dietary Fiber: 0.2 g
Sugars: 0.4 g
Protein: 8.6 g

Poblanos Stuffed with Wild Boar

We don’t go out to eat often, but when we do, I like to be inspired by the foods we eat. A few weeks ago, we had poblanos stuffed with wild boar at a wine dinner hosted by Koch Ranches. A few days later, I just *had* to go to their store and buy some wild boar so I could re-create those fantastic stuffed poblanos. So, with only a description of the dish (from the menu) and my ability (or inability) to “wing it”, we came up with this. And I think we came pretty darn close to the original!

If wild boar is not available, you can easily substitute ground beef or pork instead. Enjoy!

Poblanos Stuffed with Wild Boar
A Karen original recipe, inspired by Koch Ranches wine dinner 2016
Makes 8 servings

4 large poblano chiles, stems and seeds removed, cut in half lengthwise
1 lb ground wild boar meat
1 medium jalapeño pepper, finely chopped
1 medium red onion, chopped
1 garlic clove, minced
1 medium sweet red bell pepper, diced
½ cup frozen corn kernels
6 oz chopped nopalitos (cactus)
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp salt
¼ tsp black pepper
1 cup no-salt added canned tomato sauce
½ cup cilantro, chopped, divided
1 oz crumbled queso fresco cheese

1. Saute meat with peppers, onion, nopalitos, spices, salt, & pepper, and corn until onions are tender and meat is browned. Stir in tomato sauce. Let cool slightly, then stir in half of cilantro.

2. Meanwhile, bake poblano halves at 400 for 10-15 minutes, or until almost tender.

3. Fill poblano halves with meat mixture. Bake at 400 for 10-15 minutes, or until poblanos are tender and filling is warmed through.

4. Top with queso fresco and remaining cilantro, serve warm.

Nutritional info:
Calories: 143.3
Total Fat: 3.6 g
Saturated Fat: 1.1 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.8 g
Cholesterol: 1.9 mg
Sodium: 200.3 mg
Potassium: 87.6 mg
Total Carbohydrate: 8.8 g
Dietary Fiber: 4.8 g
Sugars: 3.1 g
Protein: 15.3 g

Vietnamese Pork Salad

We just made this recipe a few days ago, and it was amazing, so I had to share! I found this recipe in the most recent Cooking Light issue, and changed it slightly to use things I had on-hand (pork tenderloin instead of ground pork) and also to have more uniform vegetables (I julienned everything using my mandoline, so that it would be easier to eat!). We loved it, and we will definitely be making this again, especially now that squash will be abundant throughout the next several months! Enjoy!

Vietnamese Pork Salad
Adapted from Cooking Light, June 2016
Serves 4

2 ounces uncooked brown rice vermicelli noodles (I use Annie Chun’s brown rice maifun noodles)
Cooking spray
1 pork tenderloin, about 1 1/4 lbs, silver skin trimmed
7 tablespoons fresh lime juice
2 1/2 tablespoons sugar
4 teaspoons fish sauce
1 tablespoon sunflower oil
2 tablespoons sliced green onions
2 teaspoons Sriracha or chile garlic sauce
4 cups mixed lettuces
1 cup julienned cucumber
1 cup julienned carrot
1/2 cup julienned yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves

1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

2. Heat oven to 400F. Spray a large oven-proof skillet with cooking spray, and heat over medium-high heat. Add pork to pan; cook about 6 minutes, browning on all sides. Place pan into the oven for 10-12 minutes, or until pork reaches an internal temperature of 140F. Let rest for 10 minutes, then cut into slices.

3. Combine lime juice, sugar, fish sauce, Sriracha, green onions, and oil in a bowl; set aside.

4. Arrange lettuce, cucumber, carrot, and squash on 4 plates. Top with noodles, pork slices, cilantro, and mint. Drizzle juice mixture over top.

Nutritional info:
Calories: 365.5
Total Fat: 12.2 g
Saturated Fat: 3.2 g
Polyunsaturated Fat: 2.5 g
Monounsaturated Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 538.7 mg
Potassium: 269.2 mg
Total Carbohydrate: 28.9 g
Dietary Fiber: 3.6 g
Sugars: 11.9 g
Protein: 33.5 g

Cherry-stuffed Grilled Chicken

At this time of year, when cherries are in season, I love eating them fresh! But I also love to find as many recipes as possible that use fresh cherries – then I can justify the amount of fresh cherries I buy… I found this recipe a few years ago in our local newspaper, and over the years, I’ve made it with both chicken and pork, and either way it’s fantastic! Enjoy!

Cherry-stuffed Grilled Chicken

Adapted from recipe from San Antonio Express News (Originally cherry-stuffed grilled pork tenderloin)
Serves 4

1 1/4 lb chicken breasts, 5 oz each, pounded 1/2 inch thin – pocket cut horizontally (or use 1 pork tenderloin, about 1 1/4 lbs)

3/4 cup pitted, chopped sweet cherries
1/2 Tbsp dried minced onion
1 tsp chopped fresh sage
1/4 tsp salt
1/2 tsp fresh thyme

2 Tbsp white wine vinegar
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper

Combine cherries, onion, sage, thyme, and salt. Set aside.

Mix marinade, place into gallon-sized ziplock bag.

Slice a pocket in each chicken breast. Fill with cherry-sage filling. Place chicken into marinade, and marinate for 30-45 min in refrigerator.

Preheat grill. Prepare one side for indirect grilling (turn one side of gas grill to low, or pile charcoal on one side for charcoal grill). Cook over indirect heat until internal temperature reaches 165-170 degrees (about 20-30 min).

**Note** For pork tenderloin: Slice pork tenderloin lengthwise, pound with meat mallet to even thickness. Fill with filling, then roll tenderloin over filling. Secure with kitchen twine (3-4 places). Marinate, then grill over indirect heat until cooked through, about 30 min (about 145 degrees). Remove from grill, and let sit 10 minutes before slicing.

Nutritional info (chicken):
Calories: 204.7
Total Fat: 4.9 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 436.3 mg
Potassium: 66.6 mg
Total Carbohydrate: 5.8 g
Dietary Fiber: 0.8 g
Sugars: 3.8 g
Protein: 33.0 g

Nutritional info (pork tenderloin):
Calories: 219.1
Total Fat: 8.3 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 0.8 g
Monounsaturated Fat: 4.7 g
Cholesterol: 92.2 mg
Sodium: 507.2 mg
Potassium: 585.3 mg
Total Carbohydrate: 5.8 g
Dietary Fiber: 0.8 g
Sugars: 3.8 g
Protein: 30.2 g

Beans, Greens, and Pork Stew with Chipotles

While it’s still (barely) winter in TX, and while we still have some winter produce available, I thought I’d try this recipe from “The Santa Monica Farmers’ Market Cookbook.” Although it took a bit of time to prep (the soaking/cooking of the beans, and the couple of hours of simmering the meat), it was definitely worthwhile. It ended up being pretty spicy due to the two chipotles, but we liked it (and it can easily be toned down). Enjoy!

Beans, Greens, and Pork Stew with Chipotles

Adapted from “The Santa Monica Farmers’ Market Cookbook” recipe from Amelia Saltsman
Serves 8

2 tbsp olive oil
1 lb lean, trimmed pork loin, cut into cubes
8 oz lean italian sausage, removed from casings (I used venison italian sausage)
1 onion, chopped
3 garlic cloves, minced
2 chipotle chiles (from canned in adobo sauce), divided
3 whole sun dried tomatoes, chopped
3 cups cooked pinto beans (from 8 oz dry)
1 1/2 tsp salt
1 tsp smoked paprika
2 bunches swiss chard (about 1.5 lbs), stemmed and roughly chopped

Soak and cook beans (this can be done the day before). Place soaked beans and one chipotle chile in a pot with 4 cups of water. Bring water to boil, reduce heat to low and simmer beans covered until tender, 45-60 minutes. Alternatively, add soaked beans, chile, and water to a pressure cooker. Cook at high pressure for 25 minutes. After cooking, add salt to taste, cover beans in their cooking liquid, and set aside (or refrigerate the next day).

In a large soup pot over medium-high heat, heat 2 tablespoons of oil and brown the pork and sausage about 5 minutes. Remove meat to a plate and set aside. To the same pot, add the chopped onions and garlic and turn the heat to medium. Cook until onions are tender and garlic lightly browned, about 5 minutes, stirring occasionally. Return the meat and its juices to the pot and add one chipotle, the tomatoes, and three cups of water.

Turn heat to low and simmer covered until meat is tender, 1-2 hours, adding more water as needed to keep a little sauce going.

Add cooked beans plus their liquid to the meat. Add about 6 cups of water, and simmer until meat, beans and liquid are hot. Season with salt and smoked paprika. Next, add chopped greens and cook until tender, 5-10 minutes.

Serve with grilled thick slices of sourdough bread, if desired.

**Note** If you want the soup to be less spicy, reduce the number of chipotle chiles (use one in either the meat or the beans, but not both).

Nutritional info:
Calories: 297.3
Total Fat: 12.5 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.6 g
Cholesterol: 22.2 mg
Sodium: 694.0 mg
Potassium: 1,025.2 mg
Total Carbohydrate:23.1 g
Dietary Fiber: 8.0 g
Sugars: 1.4 g
Protein: 24.0 g

Crockpot Green Chile Pork Stew

Although Hatch chile season is in August, throughout the year I use my roasted Hatch chiles in a variety of dishes. This one is great anytime of year, but I love it in the fall & winter months. We’ve made this several times – sometimes we serve it over rice, and sometimes we have it in flour or corn tortillas as tacos. Either way, it’s great! Enjoy!

Crockpot Green Chile Pork Stew

Slightly adapted from Whoneedsacape blog, which was adapted from Skinnytaste
Serves 8

2 lb lean trimmed pork loin
2 Tbsp olive oil
2 Tbsp flour (I use Ultragrain all-purpose)
3/4 cup onion, chopped
8 oz roasted Hatch chiles, diced (can sub 2 4oz cans diced green chiles)
1 jalapeno pepper, seeded and diced
1 15oz can no salt added diced tomatoes
1/2 cup low sodium chicken stock (or pork stock)
1 Tbsp ground cumin
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
chopped fresh cilantro, if desired

1. Cut pork into cubes.

2. In a skillet (or browning crockpot) add the olive oil and heat then toss in the pork and brown on all sides.

3. Add one tablespoon of flour at a time and cook a little between each one.

4. Add the pork and the rest of the ingredients to the crock pot.

5. Cook on high for 5-6 hours (if frozen 7-8 hours).

6. Serve with chopped cilantro (if desired) over rice (or grain of your choice), or shred and serve in tortillas.

Note: ** You can put all contents into a freezer bag, then just cook straight from frozen in the crockpot. If you are cooking it from frozen, skip the browning step.**

Nutritional info:
Calories: 189.0
Total Fat: 7.9 g
Saturated Fat: 2.0 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.5 g
Cholesterol: 55.0 mg
Sodium: 379.0 mg
Potassium: 29.7 mg
Total Carbohydrate: 6.3 g
Dietary Fiber: 1.2 g
Sugars: 2.1 g
Protein: 24.5 g

Blue cheese-stuffed pork chops with pears

I love blue cheese on almost *anything*, and this combination of blue cheese with the pork chops and pears is fantastic.  We generally make this during the fall & winter months, when fresh pears are abundant.  It goes well with almost any grain or pasta side – we typically serve it with bulgur or pearl couscous.  Enjoy!

Blue cheese-stuffed pork chops with pears

Adapted from Cooking Light, Oct 2011
Serves 4

4 (4-ounce) boneless center-cut loin pork chops, trimmed
1 ounce crumbled blue cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
2 ripe pears, cored and each cut into 8 wedges (16 wedges total)

1. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 1/4 of crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

2. Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Nutritional Info per serving:
Calories: 280.1
Total Fat: 14.8 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.2 g
Cholesterol: 9.1 mg
Sodium: 325.1 mg
Potassium: 510.7 mg
Total Carbohydrate: 12.9 g
Dietary Fiber: 2.1 g
Sugars: 0.0 g
Protein: 23.7 g

Bourbon-sauced pork chops

I love pork chops, but every now and then I need to try something new with them.  I found this recipe a couple of years ago, and whenever we need something a little bit different, we make these.  Enjoy!

Bourbon-Sauced Pork Chops

Adapted from Better Homes & Gardens, July 2012
Serves 4

1/3 cup bourbon
3 tablespoons reduced-sodium soy sauce
3 tablespoons packed brown sugar
2 tablespoons cider vinegar
2 cloves garlic, thinly sliced
1/2 teaspoon grated fresh ginger
1/4 teaspoon ground black pepper
4 trimmed pork chops, about 4 ounces each

1. For marinade, combine bourbon, soy sauce, brown sugar, vinegar, garlic, ginger, and pepper. Pour over pork chops in a sealed bag or container. Marinate pork chops in the fridge for 4-6 hours before cooking.

2. Remove chops from marinade, reserve marinade.

3. For a gas or charcoal grill, grill chops on the rack of a covered grill directly over medium heat for 14 to 16 minutes or until 145 degrees F when tested with an instant-read thermometer or pink just in the center, turning once halfway through grilling.

4. While chops are grilling, prepare sauce. In a small saucepan, bring reserved marinade to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced to 1/2 cup or until slightly thickened and bubbly.

Nutritional info:
Calories: 271.6
Total Fat: 9.4 g
Saturated Fat: 0.0 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 511.6 mg
Potassium: 435.2 mg
Total Carbohydrate: 15.2 g
Dietary Fiber: 0.1 g
Sugars: 13.8 g
Protein: 22.7 g

Orange-basil Chicken Breast (or Pork Chops) with Mango-Avocado Salsa

We’ve been making this recipe for years, and it is always great! It all started when I joined one of those cookbook clubs and forgot to send back the postcard (to say I didn’t want them to mail the cookbooks). Well, the two cookbooks I received actually had great recipes in them, so I didn’t even return them (they were worth the price I paid to keep them)! One was a potato cookbook, and the other was this meat cookbook from Omaha Steaks – I didn’t think it would be something I would use, but every recipe I’ve made from this cookbook has been fantastic!

This recipe originally called for chicken, but we have also done it with pork chops (as pictured here), and both ways are great. Enjoy!

Orange-basil Chicken Breast (or Pork Chops) with Mango-Avocado Salsa
Adapted from Meat – Omaha Steaks cookbook
Serves 4, Serve with Wild Rice Salad (see side dishes)

4 tsp olive oil
1/2 shallot, minced
1 clove garlic, minced
juice of 1 orange*
1/2 Tbsp chopped fresh basil leaves
1/4 tsp salt
1/2 tsp crushed black peppercorns

4 boneless, skinless chicken breasts (6 ounces each) (or use 4 boneless, trimmed pork chops, 5 oz each)

For the Mango-Avocado Salsa:
1 mango, peeled, pitted, and finely diced
1 avocado, peeled, pitted, and finely diced
2 Tbsp sliced red onion
2 Tbsp finely diced red bell pepper
2 Tbsp chopped fresh cilantro leaves
1 Tbsp finely chopped green onions (green parts)
1 Tbsp freshly squeezed lime juice
1 plum tomato, finely diced
1 serrano chile, seeded and diced
salt & freshly ground pepper, to taste

To prepare the marinade, heat 1 tsp oil in a saucepan and add the shallot and garlic. Saute over medium heat for 4-5 minutes, until translucent. Pour into a baking dish or ziplock bag, add the remaining oil, orange juice, basil, salt, and peppercorns. Stir to combine and add the chicken. Marinate in the refrigerator for 2 hours or overnight.

Meanwhile, prepare the salsa. Gently mix the mango, avocado, onion, bell pepper, cilantro, scallions, lime juice, tomato, and chile in a mixing bowl. Season with salt and pepper and refrigerate.

Prepare the grill. Remove the chicken from the marinade, draining off any excess liquid. Grill over direct medium-high heat for 5 to 6 minutes per side, or until well cooked through. Transfer to serving plates and serve with the salsa and wild rice salad (if making).

Nutritional info (chicken):
Calories: 347.2
Total Fat: 13.7 g
Saturated Fat: 1.6 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 7.6 g
Cholesterol: 97.5 mg
Sodium: 305.5 mg
Potassium: 430.2 mg
Total Carbohydrate: 17.5 g
Dietary Fiber: 4.5 g
Sugars: 9.6 g
Protein: 40.8 g

Nutritional info (pork):
Calories: 359.5
Total Fat: 17.4 g
Saturated Fat: 3.1 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 7.6 g
Cholesterol: 89.0 mg
Sodium: 263.3 mg
Potassium: 457.4 mg
Total Carbohydrate: 18.8 g
Dietary Fiber: 4.5 g
Sugars: 10.0 g
Protein: 33.8 g